Method

Cashew Cream Cheese

Place the raw cashews in a glass dish and cover with water. Place in the fridge to soak for 12 hours. It is important that you place it in the fridge otherwise the nuts go a little rancid sitting on the counter. The cashews should be swollen and soft.
Drain and rinse the cashews with water.
Place the rinsed cashews into a blender or food processor (I used the latter as it gave a creamier consistency). Place the remaining cashew cream ingredients, starting with 2 tablespoons of the water and adding the remaining if necessary to get a smoother consistency.
Process for 2-3 minutes until a smooth consistency is achieved. Place into a bowl and set aside on the bench top for 2-3 hours.
Place a fine sieve over a bowl and line with muslin or cheesecloth. Spoon the cream cheese mixture into the lined sieve. Pull up the sides of the cloth and tie the top with a piece of string or twine.
Hang the cheese bag from a wooden spoon placed over the opening of a jug or large vase. It needs to be extended into the air to allow the remaining liquid to drain from the cheese to firm it up.
Leave it a warm place for 24 hours.
Remove the cheesecloth and place into a lidded container and put in the fridge to cool down.

Chocolate Crust

Preheat the oven to 180 degrees celcius. Line the base and sides of a 6 hole muffin tin.
In a small bowl sift all of the dry ingredients together.
Place the coconut oil into the bowl and mash with a fork to resemble bread crumbs.
Add the almond milk a tablespoon at a time, stirring with a fork until the dough comes together.
Spread out evenly on the base of the muffin tin holes about 1cm thick. (You may have some dough left over. Use this up by rolling out and cutting out with cookie cutters. Bake at the same time as the crust. )
Place into pre-heated oven for 12-15 minutes. Remove and cool.

Cheese Cake Filling

Place the cream cheese from the fridge into a bowl along with the remaining cheese cake filling ingredients.
Mix to combine the ingredients thoroughly.
Place spoonfuls of the mixture into the muffin holes on top of the cooled chocolate crust.
Spread into the hole evenly making sure that there is no air bubbles in the mixture and leaving enough room to add the jelly later on.
Smooth the top of the filling and place into the fridge while you make the pomegranate jelly.

Pomegranate Jelly

Place a small saucepan over a medium heat and add the pomegranate seeds, water and sugar.
Bring to the boil and turn down to a simmer. Simmer the mixture for 10 minutes to soften the seeds and let them colour the liquid. The liquid will become thicker and saucy looking. Add more water if the liquid evaporates too quickly.
Add a few drops of red food colouring if you need the mixture to be a bit more vibrant.
Place the gelatin into the warm mixture and disolve.
Mix the cornflour with the extra water and pour into the pomegranate jelly. Cook for 1-2 minutes until the jelly thickens.
Remove from heat and let it cool for 5 minutes.
Spoon the jelly over the top of the cooled cheesecakes.
Place back into the fridge and let it set for 2-3 hours.

*Yields 6-8 mini cheesecakes*
*Alternatively if you have a favourite dairy cheesecake filling use that instead of the cashew cream cheese filling*